Recipes recommended: Korona Karkonosze Manor
Salad with caramelized fig and camembert cheese
Cane sugar
1 Fig
50g mixed lettuce (Rucola, iceberg, lettuce lettuce)
20-30g sunflower seeds
1 camembert
1 orange
Sauce:
25g Dijon mustard
25g raspberry juice
50g olive oil
In a dry skillet roast sunflower seeds. On a plate, arrange the salad mix, fillet the orange and cut into slices or cubes and twine into the lettuce. Pour the sugar in a pan and melt without stirring. Cut the figs into halves or quarters and put them in the pan. Fry the whole thing for 2-3 minutes. Arrange the figs on top of the salad and the sliced camembert cheese in triangles. Blend all the dressing ingredients together and pour over the salad. Sprinkle the whole thing with roasted sunflower seeds.
Chestnut cream soup with coconut milk
500g chestnuts
50g butter
50g onions
300g yams
200g carrots
250ml coconut milk
Cardamom, vanilla, cinnamon, salt
Cut the shells and boil in salted water for about 15-20 minutes. Cool slightly and remove the shells. Cook potatoes and carrots until soft in a small amount of water at the end of cooking throw in peeled chestnuts and coconut milk. Boil the whole thing and then blend. Season to taste with cardamom, vanilla, cinnamon and salt. Garnish with sprouts.
Pudding of pearl barley with mushrooms
400g fresh mushrooms
80g onions
2 cloves of garlic
150g pearl groats
100ml white wine
1l vegetable broth
50g parmesan cheese
100g butter
50ml sweet cream 18%
A bunch of parsley
Cut washed and cleaned mushrooms and garlic into slices, dice onion. In a frying pan, melt half the butter, pour in the porridge and stir. Pour in the wine and wait for the alcohol to evaporate and start pouring in hot broth in batches. We wait until the previous batch of broth is all absorbed by the groats before adding the next batch. Cook until the groats are firmly al dente. In a second pan melt the rest of the butter and throw in the mushrooms, when the water evaporates add the garlic and onion and fry until they are glassy. When the mushrooms are ready we add them to the porridge and add cream some of the grated Parmesan cheese, salt and pepper. When the cream has reduced the groats should be al dente.
Serve sprinkled with Parmesan cheese and parsley.
Creamy roasted pumpkin soup
1kg pumpkin
250ml coconut milk
400g potatoes
100g onions
1l vegetable or meat broth
Sweet paprika, smoked paprika, salt, pepper, nutmeg.
Butter
Cut the pumpkin in half and clean out the seeds, cut into slices. Place on a baking sheet and bake for 20minutes at 200st C. When it cools down, peel it and cut it into cubes.
Dice the peeled potatoes and onion, and slice the garlic. In a pot melt butter and fry onions and garlic on it, after 2-3 minutes add potatoes and fry another 2-3 minutes stirring all the time, add sweet and smoked paprika, stir and pour broth. Cook until soft. Then add pumpkin and coconut milk and cook another 10 minutes. Blend the whole thing and season with nutmeg and salt and pepper, if desired. Garnish with hammered pepper and cream cheese, if desired. Serve with garlic toast.
Rice casserole with pumpkin and ground meat
100g onion
2 cloves of garlic
500g minced meat (pork)
400g pumpkin
200g rice (parabolic, or basmati)
800ml vegetable or meat broth
1 can of tomatoes
200g red lentils
200g yellow cheese or mozzarella cheese
Turmeric, Roman cumin, sweet and hot paprika
In a pot, fry (in oil) chopped onions and garlic, add minced meat and fry thoroughly. Season with salt and pepper and spices. Pour in the lentils and rice and pour the whole thing with broth. In the meantime, peel and clean the pumpkin and cut into small cubes. After boiling the broth, add the pumpkin and tomatoes. Boil the whole thing and then pour it into an ovenproof dish. Bake for 15 minutes at 180 degrees covered and when the rice is almost ready, sprinkle with grated cheese and bake for another 5-10 minutes.
